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Martino Brambilla, CEO of Embassy Flavors, said the company is working to make gluten-free foods that can match the taste and shelf-life of regular versions. Following three years of development, the maker of custom bakery mixes is launching a gluten-free dessert line, followed by a line of gluten-free breads.

A gluten-free menu begins with the ingredients, but kitchen staffs must take steps to avoid cross-contamination to keep offending ingredients out of the dishes, writes blogger Betsy Craig. Steps include keeping flour sifters and utensils separate, never double-dipping knives in the condiments and using a separate toaster for gluten-free breads.

Xan Confections is launching a line of gluten-free sweets in milk and dark-chocolate flavors, called BigMouth Chocolate Treats. The products are made with natural ingredients and have 25% less sugar than other BigMouth chocolates, said a company official.

Elke Arendt, a college professor in Ireland, says creating palatable gluten-free products is difficult, but he thinks sourdough has potential to produce gluten-free bread with acceptable flavor and structure. Investment in research and development of gluten-free products is increasing.

Elke Arendt, a college professor in Ireland, says creating palatable gluten-free products is difficult, but he thinks sourdough has potential to produce gluten-free bread with acceptable flavor and structure. Investment in research and development of gluten-free products is increasing.